Eggplant, lentil, and bulgur salad

Indulge in a flavorful blend of roasted eggplant, hearty lentils, and nutty bulgur in this satisfying salad. Perfect for a healthy and delicious meal.

Ingredients:

• 1 cup lentils
• 5 cups water
• 2 teaspoons salt
• 1 cup bulgur
• 5 tablespoons olive oil
• 1 onion, chopped
• 1 eggplant, peeled, quartered, and sliced thin
• 3 tablespoons tomato paste
• 1/2 teaspoon Tabasco sauce
• 4 scallions, white bulbs only, sliced
• 1 cup chopped fresh parsley
• 1 cucumber, peeled, halved lengthwise, seeded, and diced
• 1 tomato, diced

Instructions:

1. Combine lentils, 3 1/2 cups water, and 1 teaspoon salt in a medium saucepan. Boil, then simmer for 10 minutes. Add bulgur and continue cooking for about 15 minutes until both are cooked. Let it sit for 5 minutes after removing from heat, partially covered.
2. Heat 3 tablespoons of oil in a large nonstick frying pan over moderate heat. Cook onion until translucent, then add eggplant and cook for 2 minutes. Add tomato paste, remaining 1 1/2 cups water, and 1 teaspoon salt. Simmer until eggplant is tender and liquid evaporates, about 20 minutes.
3. Take the pan off the heat and mix in lentil mixture, Tabasco, scallions, and half of the parsley with the eggplant.
4. Mix remaining parsley with cucumber and tomato in a small bowl. Serve lentils over the cucumber salad.

Summary:

• Calories: 2005 kcal
• Fat: 73 g
• Protein: 76 g
• Carbs: 286 g
• Potassium: 4303 mg
• Magnesium: 491 mg